Product

Modified tapioca starch

Modified tapioca starch is also called Expandex.
This is a revolution in gluten-free baking. It enhances the texture and appearance of bakery applications so those living a gluten-free lifestyle can enjoy the foods they love. Pizza, cookies, bread—it's all possible with modified tapioca starch.
It is a white, odorless, flavorless powder. It does not contain wheat, rye, barley, oats or corn and is a certified gluten-free product.


Type : Axetylated
Moisture         : 13.5% max
Starch           : 85% min
Ash               : 0.2% max
Whiteness     : 90%min
Viscosity         : 800 - 900
Slurry residue : 0.2% max
Mesh             : 100
DS                 : 0.011 - 0.08
pH                 : 4 - 7
                                                                                        
Type                 : Oxydized
Moisture         : 13.5% max
Starch           : 85% min
Ash             : 0.5% max
Whiteness     : 90%min
Slurry residue : 0.5% max
Mesh             : 100 -101
pH               : 4 -7 

Type : Cationic
Moisture        : 14% max
Starch           : 85% min
Ash               : 0.2% max
Whiteness     : 90%min
Slurry residue   : 0.2% max
Mesh : 100
DS : 0.021 - 0.055
pH : 4 -7
N : 0.17 - 0.47% min
  

 

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  • Erkan ÖZKAYNAK
    4/1/2013

    Modified starch have a few questions for; Mo

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